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Tender slow cooker chicken shawarma in a warm spiced yogurt marinade, perfect for stuffing into soft pitas with your favorite toppings.
2 pounds boneless, skinless chicken thighs
1 medium yellow onion, sliced into rounds
2/3 cup Greek yogurt
1/4 cup fresh lemon juice
4 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon dried oregano
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1/4 cup water or chicken broth
1. In a medium bowl, whisk together Greek yogurt, lemon juice, minced garlic, cumin, smoked paprika, oregano, coriander, cayenne, cinnamon, cloves, salt, and black pepper until smooth.
2. Place chicken thighs in a large bowl and pour the yogurt marinade over them, turning to coat each piece thoroughly; cover and refrigerate at least 4 hours or overnight.
3. Layer the sliced onion rounds in the bottom of the slow cooker to create a base.
4. Transfer the marinated chicken and all remaining marinade to the slow cooker, then drizzle with olive oil and add the water or chicken broth; stir gently to combine.
5. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken reaches 165°F and shreds easily with a fork.
6. Remove the chicken to a cutting board and shred with two forks, then return the shredded chicken to the slow cooker and toss with the remaining sauce.
7. Serve the slow cooker chicken shawarma in warm pita bread with your favorite toppings such as lettuce, tomatoes, cucumbers, pickled onions, and tzatziki.
For extra charred flavor, spread the shredded chicken on a sheet pan and broil for a few minutes before serving.
This shawarma is great for meal prep and can be stored in the refrigerator for up to 4 days or frozen for longer storage.
Find it online: https://www.musttryrecipe.com/slow-cooker-chicken-shawarma/